Sandwiches and Wraps

Portugal

Traditionally associated with Porto, francesinha is a unique sandwich consisting of toasted bread, beef or pork, sausages, ham, and cheese, while the whole combination is then doused in a rich beer-infused tomato sauce. The sandwich has different variations that include mushrooms, chicken, or vegetables. Francesinha is not a sandwich you can enjoy on the go or as a quick snack; it is a wholesome meal that is usually found on the menus of traditional restaurants where it is served as a nutritious lunch or dinner. Among the numerous stories about its origin, one stands out, claiming that it was inspired by the famous croque-monsieur, a French sandwich enjoyed by many Portuguese immigrants. According to the story, a Portuguese immigrant Daniel David Silva first served the sandwich at the Regaleira restaurant. He adapted the French version with traditional Portuguese ingredients and created a dish that is today considered as one of the classics of Portuguese national cuisine. The sandwich is usually served with French fries on the side, and it is sometimes topped with a fried egg.

Francesinha

United States

The French dip is a Los Angeles sandwich of thinly sliced roast beef in a long crusty French roll, served with a cup of the beef's own jus for dipping, or with the roll itself dunked in the jus before it is handed over. Two downtown restaurants claim to have invented it in the first decades of the twentieth century and have argued about it for a hundred years: Philippe the Original, which dates its version to 1918 and dips the roll in the jus at the counter, and Cole's, which opened in 1908 and serves the jus on the side. The "French" is the roll, not the country; the sandwich is unknown in France. It has spread across the United States as a diner and steakhouse standard, often with a slice of Swiss or provolone melted over the beef, and it sits in the family of regional American roast beef sandwiches with the Chicago Italian beef, which is its closest relation, and the beef on weck of Buffalo.

The beef is a top round or a sirloin tip roasted to pink, chilled and sliced very thin on a machine; at service the slices are warmed for seconds in the jus, not cooked in it, so they stay tender and take on the flavour of the liquid. The jus is the point of the dish and the thing most often faked: it should be the pan drippings from the roast, deglazed with water or stock and simmered with the trimmings, lightly seasoned, skimmed and kept at a simmer, thin and clear rather than thick, tasting of roasted beef and salt. The roll is a French roll with a crisp crust and a soft interior, split and either left dry, dipped on one face at the counter in the Philippe style, or served dry with the jus in a cup for the diner to dip each bite. Mustard, horseradish or a hot mustard is the standard condiment; cheese is optional and onions are a modern addition.

Judge the jus first by drinking a spoonful: it should taste of beef, be hot, lightly salted and clear enough to see through, with no flour, no gluey body and no taste of a stock cube. The beef should be pink, thin, warm and piled generously, soft enough to pull apart with the fingers. The roll should be crusty enough to survive a dip without collapsing, and if it has been dipped at the counter the dipped face should be soaked but the crust still intact. Mark down a jus that is thick, brown and salty from gravy granules or a packaged base, grey overcooked beef, beef that has been sitting in the jus long enough to turn stringy, a soft bun that falls apart, pre-sliced deli beef, and a sandwich where the cheese and onions have become the main event. A French dip arrives wet or with its cup; one that arrives dry with no jus is a roast beef sandwich sold under the wrong name.

French Dip Sandwich

Fricassee is a traditional sandwich that's packed with flavor, but also with lots of calories. The base is made with flour, eggs, oil, salt, water, and yeast, and it is then shaped into round or elongated rolls which are fried in hot oil and filled with tuna, hummus, boiled eggs, capers, olives, harissa, and boiled potatoes. Although this sandwich can be made at home, it is especially popular at fast food restaurants and sandwich shops.

Fricassee

Fried brain sandwich typically consists of sliced bread or buns filled with slices of calves' brains. One of the earliest versions of this sandwich was prepared in the 1880s in St. Louis, but the demand has dwindled since those times. In Indiana, fried brain sandwiches are typically served with onion rings and fried potatoes, and they are so popular in the area that the dish is featured annually at the city's West Side Nut Club Fall Festival.

Fried Brain Sandwich

Australia

Fritz and sauce is a classic Australian sandwich that's especially beloved by children. It consists of two slices of bread, a bit of tomato sauce, and fritz. Fritz is a type of sausage made of beef, lamb, and pork trimmings, starch, flour, and seasonings. The bread is buttered, then topped with the fritz slices and sauce. The sandwich is completed with the second slice of bread on top. Fritz is a tribute to the large number of German settlers in South Australia, and this sandwich is usually prepared for school lunch or an afternoon hike.

Fritz and Sauce

South Africa

Gatsby is Cape Town's signature sandwich consisting of a crusty, toasted roll that is stuffed with bologna slices, French fries, ketchup, lettuce, and hot piri-piri sauce. The sandwich is so big that it is usually sliced into four portions, and it can easily feed several people. Gatsby is named after F. Scott Fitzgerald's novel The Great Gatsby, possibly referring to the size of the sandwich and the richness of the filling. Today, there is a variety of different ingredients for the filling, from masala steak to calamari and sausages.

Gatsby

Gerber sandwich is an open-faced sandwich originating from St. Louis. It is made by topping garlic bread with ham and Provel &ndash; a processed blend of Swiss cheese, provolone, and mozzarella. The sandwich is broiled until the cheese melts, and Gerber is then sprinkled with paprika on top. It was invented at Ruma's Deli in 1973. The owners named it after their neighbor Dick Gerber, who created his own sandwich in Dee and Tom Ruma's kitchen. The Rumas liked it so much that they added the sandwich to their menu.

Gerber Sandwich

Croatia

Gospodski pohanac is an unusual dish that is traditionally prepared in the Croatian city of Virovitica. It consists of bread rolls that have been hollowed out, filled, brushed with eggwash, then fried in lard. The filling is prepared with a combination of pork brains, milk, onions, and leftover bread. It is typically flavored with bay leaves and seasoned with salt and pepper. The dish is traditionally served while still warm.

Gospodski pohanac

Grilled cheese is a classic American sandwich that is usually prepared with one or more cheese varieties that are placed between two slices of bread. The slices are buttered from the outside, and the sandwich is then shortly heated, typically in a pan or on a griddle, until the bread is golden and the cheese melts. Although cheese and bread were a common pairing since the early 1900s, and the French have their own, similar Croque Monsieur sandwich, grilled cheese sandwich first appeared in the United States in the 1920s, when it was prepared open-faced, as a slice of bread topped with shredded cheese. It rose in popularity due to the fact that it was inexpensive and affordable. In the 1960s, a second slice of bread was added on top, and the classic grilled cheese as we know today was invented, due to the availability of pre-sliced bread and processed cheese singles. Today, the sandwich has evolved into various creations, as innovators started serving it on bagels, adding different kinds of cheese, meat, and vegetables such as bacon, tomatoes, and avocado into it. Grilled cheese still remains a staple of comfort food and the children's favorite, although it is often consumed by many adults, and it is even served in some high-end restaurants. For many people, there is nothing better than pairing a hot grilled cheese sandwich with a bowl of tomato soup, and it is believed that the comforting combination is best when consumed on a cold, rainy night.

Grilled Cheese

Grinder is a variety of a submarine sandwich and it is especially popular in New England. The sandwich consists of a long roll that resembles Italian bread, but the interior is much chewier and the exterior is crustier. The roll is sliced halfway and filled with olive oil, sliced ham, turkey, salami, or prosciutto, provolone cheese, tomatoes, and lettuce. The lettuce should always be shredded for a real New England grinder, while the tomatoes and onions should be sliced paper thin. After the sandwich has been filled, it is sometimes dressed with vinegar, oregano, salt, and pepper. Today, any kind of hot or cold sandwich is often called a grinder if it is served on a grinder roll. It is believed that the sandwich got its name after the fact that people have to grind their teeth while chewing the crusty bread.

Grinder

Mexico

Guacamaya is a Mexican torta originating from Le&oacute;n, Guanajuato. It is made by filling a bolillo roll with crispy chicharr&oacute;n pork rinds, avocado, spicy salsa, lime juice, and salt. In the city of Le&oacute;n, these sandwiches are usually sold from guacamaya carts &ndash; tricycles that are equipped with a glass case containing all that is needed to assemble these spicy tortas. But fear not, as they also offer a refreshing local beverage called cebadina to counter the spiciness of guacamaya.

Guacamaya

Gym Shoe or Jim Shoe is a traditional sandwich originating from Chicago. In order to prepare it, any kind of bread (often Italian roll, hoagie, or sub) is filled with shaved gyro meat (usually lamb), roast beef, corned beef, lettuce, tomatoes, tzatziki, sometimes mayonnaise and mustard, followed by onions, Swiss cheese, sweet bell peppers, and giardiniera (a spicy Italian relish). The sandwich is traditionally wrapped in aluminum foil, and it's often accompanied by french fries and a soda on the side. The origin of the name of this sandwich still remains a mystery. This gargantuan sandwich can be found in many eateries that serve sub sandwiches on the South Side.

Gym Shoe Sandwich

Often referred to as Venezuelan tamale, hallaca is an elaborate dish usually served as a part of a Christmas dinner. It consists of a stew-like filling, usually made with meat, which is wrapped in corn flour dough, placed into plantain leaves, then tightly wrapped and boiled. The additional ingredients, often referred to as decorations, are placed on top of the stew and usually include olives, peppers, raisins, or even boiled eggs. There is a popular belief that the dish was invented by the Venezuelan slaves, who used the leftover ingredients provided by the wealthy landowners in order to create this unique Venezuelan dish. Modern-day varieties differ throughout Venezuela; they incorporate different ingredients and families usually have their unique signature recipes.

Hallaca

Germany

Halve hahn is a Rhenish sandwich consisting of a split rye roll (r&ouml;ggelchen) that is typically buttered and topped with a thick slice of medium-ripe gouda cheese, pickles, and raw onions. Mustard is commonly added as well. It is popular throughout the Rhineland, especially in the cities of Cologne and Duesseldorf, where it can be found at most restaurants, pubs, and beer gardens. The origins of this dish are debated, but halve hahn most likely originated from Cologne in the 1870s. It is eaten as a snack between gulps of k&ouml;lsch beer.

Halve Hahn

Ham biscuits are traditional snacks/sandwiches from Virginia consisting of a thin slice of country ham that's placed in a buttery, flaky biscuit. The biscuits are usually made with flour, baking powder, butter, fat or lard, buttermilk, and Virginia ham. This dish is a southern staple that's often served for brunch, lunch, dinner, and at various celebrations. It is recommended to serve ham biscuits with condiments such as chutneys, jams, plain mustard, or honey mustard.

Ham Biscuits

Ham cutter is a typical sandwich from Barbados. It's made with a Bajan salt bread, which is a freshly baked roll with a fluffy interior and crusty exterior. The roll is sliced down the middle, then filled with thick slices of leg ham or picnic ham, with optional lettuce and tomatoes. The usual condiments are ketchup and pepper sauce. The sandwiches are often heavily stuffed with ham, so make sure you're really hungry before trying one of these Barbadian delicacies.

Ham Cutter

Hamdog is an unusual hybrid sandwich originating from Western Australia. This creation of Mark Murray dates back to 2004 and consists of a specially shaped bread bun that hides a beef patty that's cut in half and a frankfurter sausage placed in between the two halves as a hybrid of a hot dog and a hamburger. They're topped with ingredients such as pickles, cheese, tomatoes, lettuce, onions, and sauces. Nowadays, the hamdog's future is a bit rocky, but it's still sold in fast food joints and at events such as sporting matches and community markets. Interestingly, it has even been featured on the Jimmy Kimmel Show in the USA.

Hamdog

Hatay dürüm is the Antakya way of wrapping a minced kebab: the lavaş is coated with a red sauce of pepper paste, pomegranate molasses and spices before the meat goes in, then pressed back on the grill so the bread toasts and turns brick red. The filling is usually an Adana-style skewer of hand-chopped meat with tail fat, which makes it a close relative of Adana dürüm, but the sauced, toasted bread gives it a sour, smoky and spicier edge that the plain version does not have. Shops outside the province often sell it as soslu dürüm or Antakya usulü dürüm.

There is no single fixed recipe, and each usta guards their own sauce, but most share the same base: red pepper paste (biber salçası), a little tomato paste, olive oil, pomegranate molasses (nar ekşisi), garlic and dried spices such as cumin, isot or pul biber, loosened with water until it brushes on easily. The meat is grilled on wide flat skewers over charcoal as for any Adana kebap, then wrapped in the painted lavaş with onions, parsley, mint and tomato. The wrap goes back on the grill or a hot plate for a minute per side, sometimes under a press, which sets the sauce and crisps the outside while the inside stays soft. Too much sauce, or a thick lavaş, turns the result soggy and pasty instead of toasted. Hatay, whose capital is Antakya, was named a UNESCO Creative City of Gastronomy in 2017, and the generous use of pomegranate molasses and pepper paste in this wrap is typical of the province's cooking.

When you rate it, look at the bread first. It should be evenly red, crisp in spots and still flexible, never wet or falling apart in the hand. The sauce should taste of pepper and pomegranate in balance, sour enough to cut the fat, not sugary and not just ketchup and chilli. The meat inside must still be juicy and loosely bound like a good Adana kebap; a sauced wrap hides dry, machine-ground meat for one bite at most. Fresh mint and parsley are worth noting, as is a cold ayran or şalgam alongside. A version that tastes no different from a plain Adana dürüm has skipped the step that defines it.

Hatay Dürüm (Hatay-Style Kebab Wrap)

A long Italian roll with a thin crackly crust, split and layered cold with sliced meats, provolone, shredded lettuce, tomato and onion, dressed with oil, vinegar and oregano, and never heated: the hoagie is Philadelphia's sandwich, and the city regards the word, the roll and the order of assembly as its own. The name is usually traced to Hog Island, the shipyard on the Delaware where Italian workers ate these sandwiches during the First World War, though competing stories involve a jazz musician and a street vendor, and none is settled. The city council named it Philadelphia's official sandwich in 1992. The classic Italian hoagie carries Genoa salami, capicola, prosciutto or ham and sharp provolone; the roast pork, turkey and tuna hoagies follow the same build. A cheesesteak on the same roll is a separate dish, hot and griddled.

The roll is the argument. It should be a seeded or plain Italian loaf about thirty centimetres long with a crust that shatters slightly and a chewy, open crumb, baked that morning; Amoroso's, Sarcone's and Liscio's are the names Philadelphians argue over. It is cut lengthways but hinged, and some delis pull a little of the crumb from the top half to make room. Meats are sliced thin to order and laid in overlapping sheets, provolone on top or beneath them, and then the vegetables: shredded iceberg, thin tomato slices, thin raw onion, hot or sweet peppers if asked for. The dressing is olive oil and red wine vinegar with dried oregano, salt and pepper; mayonnaise is available but a Philadelphian will tell you it does not belong on an Italian. The sandwich is closed, cut in half and wrapped tightly in paper, which compresses it and lets the dressing soak the lettuce for the five minutes it takes to get outside.

Judge the roll first, because a hoagie on a soft hot-dog-style bun is not a hoagie: it should crackle, have chew, and hold the filling without tearing or going soggy before you finish. The meats should be fresh-sliced, with clear flavour from the salami and capicola, the provolone sharp enough to notice, the lettuce cold and crisp, the oregano and vinegar present in every bite. Mark down a stale roll, pre-sliced meat dried at the edges, a sandwich drowned in oil, one assembled an hour ahead and wilted, mild provolone, lettuce that has gone warm and limp, and a filling padded with lettuce to hide a thin layer of meat. A whole hoagie is a meal for one with appetite; a half is a lunch. Served hot or toasted, it should be scored as a different sandwich.

Hoagie

This open-faced Maltese sandwich translates as bread with oil. It is made with slices of crusty sourdough bread which are smeared with kunserva (tomato paste), drizzled with olive oil, and then enjoyed with a variety of toppings. Those traditionally include canned tuna or white anchovies pickled in vinegar, ġbejna sheep cheese, fresh tomatoes, pickled vegetables, bigilla mashed beans spread, onions, olives, and capers. Being Malta&rsquo;s number one snack, hobż biż-żejt can be found in almost every eatery in the country.